Hey everyone, it is Louise, welcome to our recipe page. Today, I’m gonna show you how to make a distinctive dish, wakame and cucumber salad. It is one of my favorites food recipes. This time, I am going to make it a little bit tasty. This will be really delicious.
Add the wakame along with cucumbers and scallions and toss well. Garnish with toasted sesame seeds and serve right away. Marinated in vinegar, sugar, salt, and soy sauce, this sweet & sour I often add in wakame seaweed to cucumber salad for another layer of texture and for its beneficial nutrients.
Wakame and cucumber salad is one of the most favored of recent trending foods in the world. It’s appreciated by millions every day. It’s simple, it’s fast, it tastes delicious. Wakame and cucumber salad is something which I’ve loved my whole life. They are fine and they look fantastic.
To get started with this recipe, we must first prepare a few components. You can cook wakame and cucumber salad using 10 ingredients and 4 steps. Here is how you can achieve that.
The ingredients needed to make Wakame and cucumber salad:
- Make ready salad
- Take 4 cucumbers
- Prepare 1/2 cup Wakame swaweed
- Take Sauce
- Get 3 tbsp soy sauce
- Take 1 tbsp sesame oil
- Get 1 tbsp mirin
- Get 1 tbsp rice vinegar
- Prepare Serving
- Make ready 1 sesame seeds
Wakame is a seaweed rich in vitamins, minerals and helps to balance hormones among many health benefits. This light, refreshing cucumber and wakame salad possesses just the right amount of thin, crunchy cucumber in proportion to delightfully chewy wakame seaweed, to tease your palate into wanting more. Tip: Make the dressing, and soak and drain the wakame and cucumbers well in advance. Wakame and cucumber salads are eaten almost daily during the hot Japanese summers.
Steps to make Wakame and cucumber salad:
- Cut the cucumbers as you want to and put the Wakame seaweed in warm water.
- Mix all of the sauce ingredients together
- Mix together the sauce the seaweed and the cucumbers together and put in the fridge for 5 minutes until the seaweeds aren't warm.
- Serve with a bit of sesame seeds on top of the salad and enjoy!
Arrange neat mounds of the salad in. Here, we've taken wakame and cucumbers, a traditional Japanese combination, and added paper-thin slices of crunchy jicama, which many associate with summer salads but is actually in season now. The salad is crisp and refreshing with a nice balance of salty-vinegary-nutty-sweet flavors. Drain and squeeze wakame gently to remove excess water. Whisk together vinegar, oil, and soy sauce in small bowl.
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